Salads + Sides

The Japanese bowl: a beautiful handcrafted container with its own character. I like to choose the perfect size to show off the beauty of its contents to the recipient. Bowl food is ingrained in Japanese culture, from traditional noodle dishes to the newer incarnations of the poke bowl and buddha bowl - the ideal vessel for individual eating.

Salads in their modern configuration as a bowl food are not traditionally eaten in Japan, but have become popular in Asian-themed restaurants globally as a brilliant way of using seasonal produce and including some of the great Japanese ingredients available. With the growing interest in complex carbohydrates and ancient grains, using brown rice, quinoa and seeds has been a natural development, as most of these are widely available in traditional Japanese cuisine - bar the excellent quinoa, which is a newcomer to most of us and is in fact a seed, not a grain, hence its high protein count.